Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Thanks to the evolution of the vegan cheese industry, being dairy-free no ...

In a medium pot, combine the water, potatoes, nutritional yeast, 1/3 cup (75 mL) of the white wine, 1 tablespoon (15 mL) of the apple cider vinegar, onion, rice, cashews, lentils, mustard, salt, and ...

A rich, creamy center with an earthy rind—the perfect Brie to spread on a baguette. When Kirsten Maitland, founder of vegan cheese company Rebel Cheese, gave up dairy, it’s the product she craved most ...

What It Is: A perfect little tray featuring a warm soft pretzel roll, a dish of assorted pickled vegetables, and a moat of the vegan fondue itself. Though it tastes complex, the dish incorporates but ...

Kathy Hester, a local author and slow cooker enthusiast, recently came out with a cookbook, The Vegan Slow Cooker. And with so many eyes on basketball this week, I thought I'd share one of her ...

Bring a large pot of salted water to a boil. Boil the potatoes until fork tender, about ten minutes. Drain and set aside. In the pot the potatoes were boiled in add the olive oil to a skillet over low ...

Heat liquid in a saucepan until simmering. Meanwhile, shake cheese with cornstarch. Place liquid in the top of a double boiler over simmering water and stir in cheese mixture and other ingredients.

You don't have to miss out on fondue fun if you're vegan, this vegan cheese fondue is seriously tasty, made with dairy-free cheese, soy milk and vegan butter for a tasty dip.